The recipe is adapted from Living Raw Food. It yields moist, chewy, and nourishing fig bars that, dare I say, taste better than any Fig Newton I’ve tried.
8 cups sprouted oat flour
2 cups maple syrup powder
1 cup raw almond butter
1 cup date paste
1/4 cup vanilla extract
1/4 cup plus 2 tablespoon purified water
6 cups fig paste (see below)
1/2 cup raw agave syrup
1) In a large bowl, sift together all the dry ingredients.
2) Add the almond butter and mix thoroughly.
3) In a separate bowl, mix the date paste, vanilla extract, and water.
4) Add to the dry mixture and combine well.
1) To make fig paste, soak any kind of dried figs for 8 hours.
2) Then blend in a food processor, adding the soaking water as needed to achieve a smooth consistency. Keep refrigerated in an air tight container.
1) In order to form the bars, you will need two trays that fit in the bottom of your dehydrator. We use half-sheet pans that can be found at any restaurant supply store.
2) Line the two pans with parchment paper.
3) Divide the dough equally between them and press into the pans to achieve a uniform thickness.
4) Using a knife, cut the dough in one of the pans into 4 even parts. Place that pan into the freezer for about 10 minutes, so that it becomes more firm for easier handling.
5) Meanwhile, mix the fig paste with the 1/2 cup of agave, and evenly spread this mixture on top of the uncut dough in the second pan. Remove the first pan from the freezer and carefully place each quadrant on top of the fig paste layer.
6) Place the sheet pan in the bottom of the dehydrator and dehydrate at 115F for about 6 hours.
7) Remove from the dehydrator, cover with parchment paper and invert your second empty pan on top of it. Carefully flip over, holding both pans together and remove the upper pan. Peel away the parchment paper and place back into the dehydrator for another 6 hours.
8) Once removed from the dehydrator, cut through all the layers to form bars of any size you like. I cut each quadrant in half lengthwise, then across into 8 sections to make 64 bars.
9) Transfer the bars onto screen-covered dehydrator trays and dehydrate for another 10 hours.